Chopped cucumbers and walnuts add a welcome crunch to this tasty sandwich.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine eggs, cucumber, walnuts, sweet pepper, chives, mayonnaise, sour cream, dill weed, mustard, salt and black pepper. Line bottoms of sandwich thins with spinach leaves. Divide egg salad evenly over spinach. Top with sandwich thin tops.



Tip: To hard cook eggs, place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition Facts

247 calories; protein 12.1g 24% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 6.1g 25% DV; sugars 4g; fat 12g 19% DV; saturated fat 2.5g 13% DV; cholesterol 214.9mg 72% DV; vitamin a iu 1401.7IU 28% DV; vitamin c 15.5mg 26% DV; folate 51.3mcg 13% DV; calcium 93.5mg 9% DV; iron 2.2mg 13% DV; magnesium 26.8mg 10% DV; potassium 199.2mg 6% DV; sodium 537.2mg 22% DV.